Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods 
Subtitle: Reprinted from Journal of Food Engineering, Vol 22-N
Contributors: Brian McKenna (Editor)
Publisher: Elsevier Applied Science
Published: December 1994
Language: eng
Format: Hardcover
Number of pages: 650
ISBN-13: 9781858610375
Subjects: Food & beverage technology; Water activity; Science/Mathematics; Congresses; Food Engineering; Food; Food industry and trade